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Directions

1. 1 cup fine bulgur 1 cup boiling water 2 tablespoons olive oil 1 onion .
2. finely chopped 2 large tomatoes .
3. finely chopped 1 cucumber .
4. diced 2 green bell peppers .
5. finely chopped 1 red bell pepper .
6. finely chopped 7 green onions .
7. finely chopped 1/2 cup minced fresh parsley 1/2 cup minced fresh mint leaves 1 teaspoon red pepper flakes .
8. or to taste 2 tablespoons olive oil juice of 1 fresh lemon 2 tablespoons pomegranate molasses .
9. Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes. .
10. Meanwhile .
11. heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent .
12. about 5 minutes. .
13. Drain the bulgur and return it to the bowl. Add the cooked onion .
14. chopped tomatoes .
15. cucumber .
16. green and red bell peppers .
17. green onions .
18. parsley .
19. mint .
20. and red pepper flakes. Drizzle with 2 tablespoons olive oil .
21. the lemon juice .
22. and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately .
23. or refrigerate until serving. .